Chicken Sliders

I know that a while back I was baffled by those tiny little burgers called slider. Truth be told, I still am, but as a caterer, they just make sense and as a hostess they couldn't be a better choice. These babies are quick little bites that disappear quickly. (They're also super easy to make!)

For the Sauce:
1/2 C. Mayo
3 t. Curry Powder
3/4 T. Plain Yogurt
3/4 T. Ketchup
1 Clove Garlic, minced

Combine all of the ingredients above & refrigerate until sliders are prepared.

For the sliders:
2# Ground Chicken
6 T. Fresh Cilantro, Chopped
1/4 C. Green Onions, Chopped
2 T. Fresh Ginger, Peeled & Minced
2 t. Ground Cumin
3/4 t. Chili Powder
1 t. Kosher Salt
24 Small Dinner Rolls, split & toasted

1. Use pre-ground chicken & combine all of the ingredients minus the rolls. Form into 24 small patties (they should be about the same size as your rolls). If you find that the meat is sticking to your hands, wet them with a little water. You'll find it easier to form the patties with wet hands.

2. Once the patties are formed, grill or broil the sliders until done, about 3-4 minutes per side.

3. Spread curried mayo on one side of each bun, top with a slider and serve warm.

Getting Figgy With It

Like most people my age, the word "Fig" usually congers up childhood memories of a soft square cookie which came in stacks and was given out liberally at snack time. But fresh figs are nothing like the overly sweet, sticky figs we remember. In fact, fresh figs are quite delicate and can be used not only for dessert, but also for hors d'oeuvres. This fast, simple recipe can be either, and can be served hot or room temperature.

Ingredients:
4 Ripe Black Figs
1/4 C. Honey
1-2 T. Soft Goat Cheese

Method:
1. Using a paring knife, slice off the tops of each fig. Next, make a cross on each to, gently opening it up to reveal the inside.

2. Place the figs on a large sheet of aluminum foil and drizzle honey over them. Close the foil and bake in a 350 degree oven for 15 minutes.

3. Carefully place 2 figs on each plate. Divide the goat cheese evenly among each fig, placing it in the open center. Pour the hot honey from the foil onto the figs. Serve immediately, or at room temperature.

*Variation:

Use Blue Cheese, Marscapone or Yogurt instead of Goat Cheese.

Honey-Tomato Bruschetta

You may or may not know that honeybees are in danger-strange things are happening to them and they are abandoning their hives. Last year, about 20 BILLION bee vanished.* "Who cares?" you might say. But think about what bees do-the pollinate the crops that you and I eat. Without bees we can kiss those crops goodbye...

This month's Food & Wine Magazine features several recipes with honey as the star ingredient. One recipe, Honey-Tomato Bruschetta with Ricotta sounded phenomenal and I knew right away that I had to try it...

2 Pints of Cherry Tomatoes, halved lengthwise
1 1/2 T. Olive Oil
2 T. Clover Honey
2 t. Fresh Thyme Leaves
1 t. Kosher Salt
1/8 t. Pepper
12 Baguette slices, cut at 1/2 thick on a bias
1 C. Ricotta
1 T. Buckwheat or Chestnut Honey
6 Basil Leaves, thinly sliced or torn

1. Preheat oven to 300. Line a baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme, salt & pepper. Pour mixture onto lined baking sheet and bake about 1 hr 25 minutes until the begin to shrivel and brown. Allow to cool.

2. In the broiler, toast the baguette slices until golden brown.

3. Spread ricotta on the bread and top with tomatoes. Lightly drizzle with buckwheat honey and sprinkle with honey.

Notes:

I did not have 2 types of honey. I used regular honey from the grocery store-but I know for sure that if I had different types of honey, this recipe would have been better.

The ricotta was a little bit too bland for me-I would suggest seasoning it with a little salt and pepper, or perhaps mixing a tiny bit of honey in the cheese.

*August Issue, Food & Wine Magazine, pg. 86

Pear & Blue Cheese Canapes

Mother's Day is on Sunday and for most of us, that means doing something special for our mothers and grandmothers. Instead of taking your mom out to brunch this year, why not make it with your own hands? She'll appreciate the extra thought and effort that went into the meal and it will allow you more time to enjoy each other's company.

To keep her occupied while you're finishing the French Toast, Eggs Benedict or Omelet you're making, let her munch on this easy to make Pear and Blue Cheese Canapé.

Ingredients:

6 oz. Blue Cheese, room temperature
2 T. Unsalted Butter, room temperature
2 Ripe Pears, peeled, cored and thinly sliced
1 Baguette, sliced into 1/4 in. rounds
Olive Oil

Method:

1. Lightly brush olive oil over each baguette round and toast in a 350 degree oven until lightly browned and crisp, about 5-8 minutes. Allow to cool.

2. Combine blue cheese and butter in a large bowl and using a fork, mash together to incorporate. Alternately, you can use a food processor for a smoother, more uniform result.

3. Peel, core and thinly slice the pears and set aside.

4. Spread (or pipe with a piping bag) a good amount of the blue cheese butter over the toasted rounds. Top each with a slice of pear and arrange on a pretty platter.

Shrimp Bisque

Perhaps it's because of my culinary training or maybe it's just my love of all things creamy, but to me, there are few words sexier than the word "bisque". It tempts me with it's promise of comfort on a cold day or the fresh taste of seafood on a hot summers night. Bisque is one of those foods that coats your mouth and fills it with flavors both intense and subtle, and is always (if made right) delicious.

The most important aspect of building the flavor of this bisque is having a highly flavored, good quality fish stock. I used lobster bodies as my base. To achieve a rich, deep color, begin with a good brown mirepoix by fully caramelizing the vegetables.

Ingredients:
2 fl oz Melted Butter, preferably clarified.
1 C. Mirepoix, small dice
1 # Shrimp Shells
1 Clove Garlic, chopped
1 oz Tomato Paste
2 fl oz Brandy
6 fl oz White Wine
2 qt Fish Stock

Using cheese cloth make a sachet* with:
2 t. Thyme
1 T. Peppercorns
4 Parsley Stems
8 oz Heavy Cream
Salt & Pepper TT
Cayenne Pepper TT
8 oz Shrimp

Method

1. Caramelize mirepoix & shrimp shells in the butter.

2. Add garlic and tomato paste and saute lightly.

3. Add Brandy & flambe (Do this very carefully-if you don't want to set it on fire, allow it to boil for a minute or so)

4. Add wine and deglaze pan. Reduce the liquid by 1/2.

5. Add stock and sachet bag and simmer, 1 hr.

6. Strain soup, discarding all of the solids and sachet.

7. Return to pan and add cream. Season with S&P and Cayenne.

8. Serve in 4 oz bowls, adding cooked shrimp as a garnish.

I cooked my shrimp in a simple court bouillon, which is:

Water
White Wine

Pickling Spices (Can be bought in most stores)

Lemon Slices

It gave the shrimp an added kick of flavor, which is important since they are a garnish and not part of the body of the soup. If prepared correctly, your bisque should be rich and flavorful, and deep in color.

*A sachet is a small bag made out of cheesecloth that is filled with herbs and spices and used to add flavor to soup, stews, stocks and sauces.